Crispy Baked Chicken Wings

FullSizeRender-2Photo Credit: Ashley Cuoco

Prep Time: 15 mins — Total Time: 35 mins — Serves: 8

Summer’s officially here! And with it, an increase in outdoor cooking, grilling, and chilling.

My husband and I live in an upstairs apartment, so… no grill for us! But I love our gas oven. Leave it to the oven to make something super crispy. We were in the mood for flavor-packed, tender chicken wings. We devoured these in minutes. For this recipe, I got a little help from the expert: Emeril. I can tell you this is my go-to recipe from now on! Fire up the, er, oven– and invite all your friends over! This pairs perfectly with a tasty arugula salad and baked sweet potato fries.


  • 4 lbs organic chicken wings
  • 1/4 cup fresh lemon juice (juice of 2 lemons)
  • 1 Tbsp ground pepper
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 2 tsp salt
  • 2 tsp dried thyme
  • 1/2 tsp cayenne pepper
  • 1/4 cup unsalted butter, melted
  1. Preheat oven to 500 degrees. Line a large rimmed baking sheet with foil. In a large bowl, toss chicken wings with lemon juice. Add pepper, garlic and onion powders, and salt. Add thyme, crushing it between your fingers as you go. Add cayenne and melted butter. Stir mixture thoroughly, then arrange wings in one layer on baking sheet.
  2. Cook 20 minutes, then rotate sheet and flip wings. Cook until wings are browned and cooked through, 10 minutes. Glaze or serve with your favorite dipping sauce. I chose BBQ!


Recipe courtesy of Emeril Lagasse.

Sweet Chile Hot Wings with Blue Cheese Dipping Sauce

1Photo Credit: Ashley Cuoco

It’s game day: what does everyone crave? Wings of course. Sticky, spicy and altogether succulent. The best part about this recipe is 1. you’re going to let the slow cooker do the work and 2. the meat falls right off the bone! Low and slow, baby. It’s a win/win. You’re happy, your man’s happy and your friends are happy. Broil these little guys at the very end for a crispy skin. If you need to cool down the spice, try this blue cheese dipping sauce. Game on!

Serves: 10-12 — Prep: 10 mins — Cook Time: 3.5-5 hrs

Wing Ingredients:

  • 1 cup soy sauce
  • 1 cup honey
  • 1/4- 1/3 cup sriracha (if you’re not a fan of super spicy, try a medium or mild wing sauce)
  • 4 pounds chicken wingettes and/or drumettes
  • 3 tablespoons roughly chopped cilantro, for garnish

Blue Cheese Sauce Ingredients:

  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 small clove garlic, minced
  • 1 tablespoon fresh lemon juice
  • 1-2 tablespoons milk
  • 4oz blue cheese crumbles
  • salt and pepper to taste
  1. In a large slow cooker, whisk the soy sauce, honey and sriracha until blended. Add the wings and toss to coat. Press the wings to submerge (add water or chicken broth, if necessary. Cover and cook on high heat until the wings are tender, 3 1/2 to 4 hours. (I chose to cook on LOW for 5 hours. Low and slow makes the meat fall right off the bone).
  2. Preheat the oven to Broil. Using tongs, divide the wings between two foil-lined baking sheets. Broil, turning once, until crispy, 5 to 10 minutes. Transfer the wings to a platter; sprinkle with the cilantro.
  3. For blue cheese sauce, combine the sour cream, mayonnaise, garlic, and lemon juice in a bowl. Add in the milk, one tablespoon at a time until reaching desired consistency. Stir in the blue cheese and season with salt and pepper. Cover and let sit in the refrigerator until ready to serve.


Photo Credit: Ashley Cuoco

Wing recipe adapted from Rachel Ray,

Blue Cheese Sauce recipe courtesy of Food & Wine,